Spiced Tomato and Poached Eggs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

Perfectly poached eggs nestled in a vibrant tomato sauce infused with cumin and smoked paprika, ideal for breakfast or brunch. This israeli-inspired breakfast ready in about 40 minutes pairs olive oil, large onion, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Ingredients

• 2 tbsp olive oil
• 1 large onion
• 1 red bell pepper
• 3 cloves garlic
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1 can (28 oz) crushed tomatoes
• 1/4 cup water
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large eggs
• 1/4 cup fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 large onion, finely chopped, and cook for 5 minutes until soft and golden.
2. Step 2: Add 1 red bell pepper, diced, and cook for 3 minutes. Add 3 cloves garlic, minced, 1/2 tsp cumin, and 1/2 tsp smoked paprika, and cook for 1 minute until fragrant.
3. Step 3: Stir in 1 can (28 oz) crushed tomatoes, 1/4 cup water, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer and cook uncovered for 15 minutes, stirring occasionally.
4. Step 4: Using a spoon, create four small wells in the tomato mixture. Crack one egg into each well. Cover the skillet and cook for 8-10 minutes, or until egg whites are set and yolks are still runny.
5. Step 5: Garnish with 1/4 cup fresh parsley and serve immediately.